OK, I know you are all getting a little tired of me forcing all my kale recipes on you (I’m sorry, it still blows me away that you can actually make it taste good) The last couple weeks I have been focusing on all these amazing tender Collard Greens we have. It has been a blast working with them and I have several new ideas coming your way… Yes, IDEAS!! Take this stuff as a suggestion, a jumping off point and add things you like, put your spin on them and by all means share them with me! Traci has been on the coconut oil, coconut milk, coconut water band wagon for a while, I am a slow convert… the only thing I really like with coconut milk is mussels, but I am adapting and learning, and yes making everything coconut taste a little like my Thai mussels, so here is my first venture into the coconut dark side….Join me!!

Collard Greens Braised in Coconut Milk

Serves 4

1 tablespoon coconut oil

1 onion, diced

1 clove garlic, minced

1 tablespoon grated ginger (way easier if you are keeping it in your freezer)

1 pound collard greens, stems removed, and chiffonade

3/4 cup coconut milk

1/2 cup vegetable broth, plus more as needed (I hope you are making your own by now)

1 tablespoon fresh lime juice

1 to 2 tablespoons tamari, to taste

Salt, to taste

Dash red chile flakes, to taste

1 Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

2 Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).

3 Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

(and yes, you can do this with any of our bunched greens, including kale, hahahaha I said it)

Trim a sliver off the ends off the fennel bulbs, but not enough so that it falls apart. Then cut the bulb into 1-inch wedges lengthwise (like the wedges of an orange).

In a large, high-sided saute pan, heat 1 tablespoon olive oil over medium heat. Saute onion and garlic for 5-6 minutes, until soft and slightly browned. Stir in coriander and bay leaves and cook for a few seconds, until fragrant.

Pour in the wine and scrape up any bits stuck to the bottom of the pan. Pour in broth and water and bring to a boil. Nestle the fennel wedges in the pan, sprinkle with salt and pepper, and cover. Reduce heat to medium-low, so the liquid maintains a medium simmer, and cook for 30-40 minutes, until the tip of a sharp knife can pierce the stem-end of the fennel easily.

Use tongs to remove the fennel wedges to a plate and pour off liquid (the liquid makes a tasty soup base or enhanced vegetable broth). Return the pan to medium-high heat. Swirl in remaining 2 tablespoons olive oil and return fennel to pan. Season with salt and pepper. Cook for 5-8 minutes, turning occasionally, until fennel is slightly caramelized on all sides.

Serve warm or at room temperature.

Sauteed Fennel

Ingredients

3 tablespoons olive oil

2 cloves garlic, sliced

2 heads fennel, thinly sliced

Kosher salt

Freshly ground black pepper

Instructions

Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

Broccoli Sauté With Garlic and Olive Oil

Ingredients

4 tablespoons olive oil

2 teaspoon crushed garlic

4 cups broccoli florets

salt

fresh ground black pepper

Instructions

Heat the olive oil in a 10″ skillet over medium-low heat.

Add the garlic and cook for 1 minute.

Add the broccoli, salt and pepper and toss with the olive oil and garlic

until the broccoli turns bright green and becomes tender.

Remove from the skillet and serve.

Garlicky Roasted Broccoli

Ingredients

1 pound broccoli

1/4 cup olive oil

1 tablespoon rice vinegar

6 cloves garlic, peeled

1 teaspoon salt

Red pepper flakes, optional

Lemon wedges, to garnish

Instructions

Heat the oven to 450°F. Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces. (Peel the broccoli stems if you want to; I don’t bother.)

Blend the olive oil, rice vinegar, garlic, and salt in a small food processor until thick and creamy. (Or smash the garlic in a mortar and pestle and whisk in a bowl with the other dressing ingredients.) If desired, add a pinch of red pepper flakes. Toss with the broccoli and spread on a baking sheet.

Roast for 12 to 15 minutes or until broccoli is tender and the edges are singed. If you desire an extra measure of smokiness, switch the oven to broil, and move the baking sheet up to the highest rack. Broil for 1 to 2 minutes.

Serve hot or cold with wedges of lemon.

Lemony Braised Broccoli

Ingredients

1 tablespoon olive oil

1 medium yellow onion, cut into 1-inch wedges

2 cloves garlic, smashed and peeled

1 teaspoon ground coriander

1/4 teaspoon red-pepper flakes

1 bunch broccoli, cut into florets, stalks peeled and thinly sliced

4 wide strips lemon zest, plus wedges for serving

Salt and pepper

Instructions

In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

Roasted Fennel with Parmesan

Ingredients

2 large fennel bulbs

1/4 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Parmesan shavings

Instructions

Preheat the oven to 400 degrees F.

Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

Oven Roasted Broccoli

Ingredients:

1 pound broccoli, rinsed and trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup panko bread crumbs

1/4 cup finely grated Parmesan or sharp Cheddar

Instructions

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Pan-Seared Three Ingredient Broccoli

Ingredients

1 1/2 tablespoons olive oil

1 head of broccoli, about 1/2 pound

1 1/2 tablespoons soy sauce

Instructions

Cut the broccoli lengthwise into individual spears so the stem portions are no bigger around than your finger.

In a wide heavy-bottomed pan or skillet, heat the oil over medium-high heat until it just begins to smoke.

Add the broccoli to the pan, carefully using tongs to avoid splatter. Reduce heat to medium, cover, and cook for exactly two minutes.

Shake the pan to release the broccoli, and flip over each piece using tongs so it doesn’t continue cooking on the same side. Carefully drizzle the soy sauce over the broccoli and replace the cover. Cook for one more minute.

Once again shake the pan, turn the spears with tongs, replace the lid, and cook for one additional minute. The broccoli won’t be completely soft, but should be cooked through, and browned in places but not burned.

Blue Sky Organic Farms and West Valley Naturopathic Center are proud to announce Michele Ackerman. Mrs. Ackerman was sought after for her expertise in clinical nutrition. Nutrition, as we all know, plays a fundamental role in every aspect of our health. Without proper and adequate nutrition our body cannot sustain optimal health, it affects our mental, physical and emotional well being.

2 years ago Michelle was given the opportunity to view food and her life in an entirely different light, she was diagnosed with Multiple Sclerosis. This life changing news set Michelle on a very personal journey to learn more about her ailment and more importantly how she could minimize and/or reverse the affects of MS. “I wanted to remain active in my children’s lives, so I needed to find a way to stop the progression of my disease.”

The traditional treatments outlined by the allopathic community did not appeal to Michelle, so she was motivated to educate herself and seek alternative MS treatment options. Working closely with her Naturopathic Physician of 10 years, they developed a new plan…a dietary plan that closely follows the Whal’s Foundation Protocol alongside alternative treatments for her autoimmune condition. “This treatment plan has afforded me a new lease on life, I feel strong, energetic and have been able to reverse the affects of my MS.”

Michelle is compelled to help others to understand the power of food and to help people with their relationship with food.

Michelle and Dr. Brian Archambault will be offering the first in a series of cooking classes. The evening will include different ways of preparing select vegetables, a tasting, recipes, nutritional information and fresh produce to take home. Please join us on November 19th at 6:30, at the kitchen of Blue Sky Farms, this will be a limited space class with a fee of $20. Please call now to reserve your seat. 623.643.9598

Great Potato Salad from our great friends at Whole Foods Market… Give it a try this weekend!

GRILLED POTATO SALAD

Ingredients:

3 pounds Russet potatoes, peeled and cut into wedges

4 green onions, root ends trimmed

1 tablespoon extra-virgin olive oil

1 pint cherry tomatoes

3/4 cup nonfat plain Greek yogurt

1/2 teaspoon coarse sea salt

1/2 teaspoon ground black pepper

2 strips cooked bacon, crumbled

Method:

Put potatoes into a large pot, cover with salted water and bring to a boil. Reduce heat and simmer 5 minutes. Drain into a colander and leave potatoes in the colander to continue draining. Meanwhile, prepare a grill for medium-high heat cooking. Thinly slice dark green ends of green onions; set aside for later. Keep white and light green part of green onions whole. In a small bowl, stir together oil, large pieces of green onions and tomatoes. Thread tomatoes onto skewers. (If using wooden skewers, soak them in water for about 30 minutes before assembling.) Grill onions and tomato skewers about 8 minutes, turning once halfway through cooking, or until onions are charred and tomatoes are tender. Transfer to a cutting board. Remove tomatoes from skewers. Roughly chop onions and tomatoes and transfer them along with any juices to a large bowl. Add reserved sliced green onions, yogurt, salt and pepper . Grill precooked potatoes about 12 minutes or until crisp and cooked through; use a grilling tray if your grill grates are widely spaced. Halve grilled potatoes and add them to the vegetable mixture; gently stir until evenly coated. Garnish with bacon and serve warm.

Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Here is a short list of what we are planning so far, if there are other subjects you would like us to cover please let us know! If you are interested in teaching classes please let us know as well. We want the farm kitchen to become a place for like minded people to gather and share information, ideas and passions!

We are also interested in when you would like theses classes to occur… during the day while the kids are in school, afterwork, weekends?

I had a great time at Sweet Salvage Saturday cooking and teaching with my business partner Traci from urban table and Caroline from BoHo Farm. Here is the pesto recipe we did using the spines from the kale in Caroline’s salad and some Italian flat leaf parsley.

Kale and Parsley Pesto

INGREDIENTS:

1 cup kale stems

1 cup parsley (with stems)

1/4 cup toasted walnuts

1 clove of garlic

Juice of 1/2 lemon

Zest of 1/2 lemon

1/4 cup extra-virgin olive oil

Salt, freshly ground pepper and red pepper flake to taste

***1/2 cup grated parmesan (optional)

INSTRUCTIONS:

Combine kale, parsley, walnuts, garlic lemon juice, and lemon zest a food processor and pulse several times to finely chop.

Add olive oil and pulse

Add salt and peppers to taste.

TOSCANO KALE (also known as Dinosaur and Lacinato): is a kale variety that features dark blue-green leaves with a slightly wrinkled and firm texture. The hearty leaves of Dino Kale are tall and narrow and retains its firm texture even after it has been cooked. It has a slightly sweeter and more delicate taste than the curly kind with its flavor described as deep and earthy, but not so bitter with an almost nutty sweetness.

PARSLEY: There are only two types of parsley: curly-leaf and flat-leaf.

Curly parsley has a pleasant grassy flavor and decorative ruffled leaves that make it the perfect garnish. When a stronger flavor is desired, recipes usually call for flat-leaf or Italian parsley (they’re the same), which features broad, serrated leaves.

Despite the name, Italy is not the only country where flat-leaf parsley is widely favored. It’s dominant throughout Europe and the Middle East.

Chinese parsley, on the other hand, is not parsley at all! It’s actually cilantro (which also is called coriander). Although cilantro is related to the parsley family and looks a lot like flat-leaf parsley, its leaves have a distinctly different smell, a deeper emerald color, and a much stronger flavor. Cilantro is a popular ingredient in Asian, Middle Eastern, Indian, and Latin American cuisines.

While the names are different — not to mention confusing — all of these leafy herbs do share one thing in common: They’re used around the world to add lively color, fresh taste, and delightful aroma to many different dishes.

Two beginner classes designed to help you get the most from your share every week.

“WILD ABOUT GREENS” Learn how to work with beautiful fresh greens such as Chard, Arugula, Collards, Kale, Bok Choy, Spinach and more as we prepare a complete menu including amazing starters, salads, entrees, and sides…

Wednesday February 12 @ 5:30 donation: $30

Sunday March 9 @ 11:00donation: $30

“EXTENDING THE HARVEST”Don’t let your favorite veggies pass by at the end of the season…this class teaches great ways of preserving the harvest including basic canning, freezing and drying.

Wednesday March 5 @ 5:30 donation:: $30

Sunday March 16 @ 11:00 donation: $30

Email rj.blueskyfarms@gmail.com to schedule class, please include in e-mail if you have a class credit you will be using .

Classes are geared towards adults (16 & up)

Classes do start promptly, so we welcome you to arrive 10-15 minutes early to check in and meet some of your fellow kitchen mates!

Classes average 1 1/2 hours,

These classes will be demonstration.

For everyone’s comfort and safety we recommend you wear comfortable clothing, closed-toe shoes, and long hair tied back.

Classes will range from $30 to $65 donation

Upcoming Classes / Events:

Stay tuned for more info on our next Farm to Table Dining Event & Open Farm Day!